Monday, August 7, 2017

[Gluten-Free] Black Bean and Sweet Potato Chili

My husband and I were discussing the whole gluten/celiac diagnosis the other night. We both agreed that it's a good thing we enjoy cooking. The hardest thing I've found about going to an all gluten-free diet is giving up convenience. It is possible to wake up in the morning and prepare a gluten-free pancake that tastes great. It's not always convenient to wake up in the morning and prepare a gluten-free pancake. And dining out simply takes a little research beforehand. I've found that most restaurants have their gluten information posted online. I can look ahead of time and find something on the menu to enjoy without being a pain in the neck or confusing the servers. So for the most part, I'd say I'm happily adapting. That was until I looked at him and realized, "The thing I will miss most will probably be your homemade chili with a big handful of oyster crackers in it." While I'm sure there are some tasty gluten-free crackers out there, I haven't really searched, nor have I yet to create a homemade gluten-free cracker. So I decided rather than eat his Award Winning Chili sans crackers, I decided I would substitute a recipe with all the great flavors of chili, but also a super healthy version that doesn't need crackers. Substitute some vegetable broth for the chicken broth and you've got a great vegan recipe as well. You'll never miss those crackers once you enjoy a bowl of this hearty, colorful chili.

Heat oil in a large, heavy stock pot. Over medium-high heat, add onion. Reduce heat to medium, cook approximately 5 minutes, stirring occasionally. Add the bell peppers and sweet potatoes and cook an additional 5 minutes. Stir in garlic and cook one minute more. Add the chili powder and other seasonings. Stir in tomatoes and broth. Bring mixture to a boil, then reduce to simmer and cook uncovered approximately 30 minutes or until sweet potatoes are tender. Stir in beans and cook another 10 minutes until heated through. Remove bay leaf. Stir in lime juice. Garnish with fresh chopped cilantro. Delicious served over rice or grilled chicken breasts.

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The Dish On Me

I've been cooking since I was knee-high to a stand mixer. When my mom only used salt, pepper and seasoned salt, I was riding my bike to the grocery store and buying fresh garlic. I've enjoyed cooking my entire life, especially baking. I live in Oklahoma with my high-school sometimes sweetheart, our daughter, and our four-legged daughter. I spent 7 years managing a gourmet and kitchenware store. I retired in 2010, due to an automobile accident and created this blog to share wicked good recipes. No calorie counts, no political correctness...Just sinfully stimulating scoop, and food so good it tastes like Jesus made it.

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